Haddock Recipes

Place smoked haddock on baking tray with a few knobs of butter and pepper. Cover with foil and place in a 180 deg C oven for 15-20 minutes.
Place potatoes in a large pan if cold water, bring to a boil and cook for about 10 minutes or until tender.
While haddock and potatoes are cooking use a large mixing bowl and combine spring onions, crème fraiche, mustard and flat leaf parsley.
Add as much pepper and lemon to your liking. Mix well.
Remove potatoes and drain well setting them aside to cool just slightly, after a few minutes slice the potatoes into the mixing bowl with the dressing.
When haddock is ready remove from the oven and uncover. Carefully flake the haddock away from the skin into the mixing bowl and gently toss with baby potatoes. You can save the juices to pour over the finished dish.
Serve with a wedge of lemon as a starter or with a nice salad of rocket as a main course.

Put the fi sh in a large bowl, cover with 2 pints boiling
water and leave for 8-10min until the fi sh fl akes
easily. Remove with a slotted spoon, peel off the skin
and fl ake into large chunks, discarding any bones.
Keep the warm liquid.
Melt the butter in a large frying pan and cook the
leek until softened. Stir in the rice, then pour over the
fi sh poaching liquid. Stir well then leave to bubble for
15-29min until rice is nearly cooked.
Carefully fold the fi sh fl akes into the rice. Cook for
2mins more, stirring occasionally, until most of the
liquid is evaporated. Stir in the mascarpone and
sprinkle with chives.

Serves 2
(Season your fish with salt & pepper and put to one side)
Heat a non-stick frying pan at medium temperature.
Add olive oil (and butter), then add your scallions and a pinch of salt and pepper, cooking them just for one minute.
Squeeze the juice of half the orange into the pan and then add half the fish stock bringing it just up to boil.
Place your fish fillets into the sauce and spoon some over the fish.
Cover with lid/foil/another pan for 2-3 minutes (depending on fillet thickness).
Remove cover and carefully turn fillets, spoon sauce over once more, cover and cook for a further 2-3 minutes.
(If sauce is now getting too thick simply add more stock a bit at a time to get the consistency you desire.)
Place fillets on a plate and add the orange pieces to the sauce.
Spoon sauce over the fish and serve with boiled baby potatoes and blanched green beans.
*Note: Pollock can be substituted for Haddock

In a saucepan on medium heat cover the smoked pollock with milk and bring to the boil. Allow to simmer for 10 minutes. Remove the smoked pollock and leave aside. Retain the milk from the pan.
Boil the potatoes until tender.
Drain and add butter and some of the milk from sauce pan and mash. Add season to taste. Then stir in the scallions. Place mash onto plates and smoked pollock fillets on top and serve.

Cut the haddock into 4 portions. Poach in the milk, lemon zest and seasoning for 5 minutes. Lift out the fish and reserve the milk. Blend the cornflour with 2 tablespoons cold water, then stir into the poaching liquid. Simmer, stirring, until thick. Whisk in the butter and lemon juice. Put the haddock on serving plates and spoon over the sauce.
Garnish with parsley and serve with vegetables.